Directions

Spray a baking dish with non-stick spray and add blueberries mixture. I used a 4 1/2 x 6 1/2 baking dish because I wanted a thick blueberry layer, but an 8×8 would work fine too.

Once the blueberries are added, toss them with 1 Tbsp of blueberry balsamic vinegar.

In a bowl, combine oats, brown sugar, flour, and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork and your hands until it becomes clumped together.

Layer this crumble mixture on top of blueberries and sprinkle coarse sugar on top. Bake for 25-30 minutes.

While crisp is baking, add the remaining vinegar to a small saucepan and heat over low heat until it reduces by half – about 5-6 minutes. Set aside to cool, the mixture should thicken during this time.

When blueberry crisp is finished, serve with vanilla ice cream and drizzle balsamic reduction on top.